Real Recipes From Real Home Cooks ®

bahamian chicken souse

Recipe by
Vicki Butts (lazyme)
Grapeview, WA

Bahamians eat this traditional souse (pronounced 'sowse') along with grits and Johnny Cake (similar to Cornbread). From

yield 4 -5
prep time 15 Min
cook time 1 Hr
method Stove Top

Ingredients For bahamian chicken souse

  • 3 lb
    chicken wings or chicken parts (can substitute turkey wings or parts or pork ribs cubed)
  • 2 lg
    baking potatoes
  • 1 lg
    yellow onion
  • 2 md
    stalks celery
  • 3
    garlic cloves
  • 2 Tbsp
    whole allspice (absolutely necessary) * see note below.
  • 2
  • dried red pepper (can use fresh bird or goat pepper)
  • salt

How To Make bahamian chicken souse

  • 1
    Pre-boil chicken in large pot. (You can cover in an inch of water on high heat for a quick boil). Be sure to add salt and dried pepper to water. Keep checking pot and add a little water at a time as it boils down.
  • 2
    While meat is cooking do the following: Peel and cut potatoes into medium cubes. Place in bowl of tap water until ready to place into pot (to prevent it turning brown). Cut onion into medium slices. Cut celery stalks into medium to small cubes. Crush and finely cut garlic cloves.
  • 3
    Remove the meat from heat right before it reaches the desired tenderness. (If you chose to substitute the chicken for turkey or pork ribs, the boil time will greatly increase to reach tenderness).
  • 4
    Throw away broth and rinse meat thoroughly. (The final soup should be clear and free of particles.)
  • 5
    Put freshly rinsed meat in large pot. Add the potatoes, onion, garlic, whole allspice (key to unique flavor).
  • 6
    Cover in water an inch above the ingredients. Add salt and pepper to taste.
  • 7
    Bring to a boil. When potatoes are almost done add celery.
  • 8
    Remove from heat when potatoes are tender but be sure not to boil celery too much. (Keep slight crunch).
  • 9
    Squeeze one lime in pot. Save and slice second lime to add flavor to separate servings.
  • 10
    NOTE: When I made this I felt that the allspice was rather overwhelming. Next time I would only use 1T and think that would still impart the unique flavor.